Kogawa Yoshiaki
古川 慶顕 シェフ
Selected as one of Tabelog's top 100 restaurants.
Featured in the industry publication "Chef 135. Tomorrow's Specialties by New Generation Chefs."
Born in Chigasaki, Kanagawa Prefecture in 1986
Graduated from Hattori Nutrition College in 2006
After training at restaurants in Tokyo,
he was selected as the head chef of a resort hotel at the age of 24.
He then moved to France.
He trained at a Michelin star restaurant in France and a restaurant in Lyon.
He served as the head chef of three Western-style buildings in Kamakura and a restaurant in Hagi City, Yamaguchi Prefecture for seven years,
and is currently active in corporate projects, catering for business trips, and collaborations with chefs.
We can also provide a wide range of ingredients.
Lobster, Wagyu beef, foie gras, French pigeons, pork, venison, and other game meat, as well as domestic duck meat used in Michelin star restaurants.
Please feel free to contact us.
I also have a track record of culinary supervision and product development.
Catering and course provision on cruise ships.
Cooking on television programs.
Catering for major housing exhibitions and entertainment events.
Experience as head chef at a wedding venue.
My main motivation is the desire to have people enjoy beautiful and delicious food that can only be tasted in a restaurant in the comfort of their own home.
I would be happy to be your private chef for a day and share some smiles with you.
- Tableware: Optional to order
- Cookware: You can bring your own (additional fees will apply)
- Seasoning: You can bring your own (additional fees will apply)
- Transportation: Depending on the location and number of people, we will choose between train and car.)
Please feel free to contact us first.
Menus
Course 'été' 2024 'Early Summer to Summer Course' 15,000 yen (for 2 people or more)
As the season changes from spring to summer, the ingredients also change.
This is a French course that makes generous use of summer ingredients.
We have moved from the bitter spring vegetables to the season of summer vegetables.
Summer ingredients are full of ingredients that change when cooked.
Using fresh vegetables from Kamakura and Yokosuka,
we would like you to feel the deliciousness of the vegetables and create a menu that is conscious of the sourness to decorate your table.
For on-site cooking,
we can also provide a 'course that specializes in the season of the day'.
Vegetables directly from farmers
Various vegetables purchased at the market
Seafood delivered directly from the middleman
Gibier delivered directly from the hunter, etc.
I will decorate your table with food that arrives with my skills, sense, and the trust relationship with the primary industry.
A vegetable-centered menu is good.
Add risotto, pasta, etc. to emphasize volume, etc.
Please feel free to contact us.
[Example of ingredient upgrade] The course is an example and may be subject to change.
・Sendai Beef A5 Rank No. 12 Female Cow Fillet
・Kyoto Nanatani Duck
・French Pigeon (Young Pigeon)
・Honshu Deer from Hyogo
・Yamaguchi Sweet Snapper
・Hokkaido Royal Mangalica Pork
・French Caviar
・French Bigorre Pig
・French Foie Gras
・TOKYO X
We can accommodate other requests.
■Option Menu
Children's Plate 3,000 yen (3,300 yen including tax)
Toasting Drink (Champagne Bottle) We will suggest a drink according to your request. From 6,000 yen (From 6,600 yen including tax)
Upgrade ingredients (per person): 1,500 yen (1,650 yen including tax)
Add fish dish: 2,000 yen (2,200 yen including tax)
Dishware rental (per plate): 800 yen (880 yen including tax)
*Dishware rental option can be ordered one plate at a time.
If you would like to use dishes that you have at home, please contact us for more details.
[Lunch only] Summer casual course 7,000 yen (minimum 4 people)
A summer-only course.
A healthy meal with lots of vegetables.
Recommended for those who have small children and find it difficult to prepare lunch on the go, or for those who want to try something casual for the first time.
We will handle everything from preparation to cleanup,
so you can be assured of an "easy," "fun," and "delicious" lunch party.
A professional chef with overseas training experience will bring restaurant flavors to your home.
*Various upgrades such as meat and caviar are also available.
Please feel free to inquire about wine, etc.
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[I want to change the course menu to a higher quality one]
◯ Camembert cheese risotto
⇩⇩⇩
◯ Cold capellini 1,200 yen (1,320 yen including tax)/person
(Ikura, raw whitebait, sea urchin, etc.)
[I want to add a menu to the course]
◯ Pasta 2,000 yen (2,200 yen including tax)/person
◯ Dessert 1,000 yen (1,100 yen including tax)/person
[Example of upgrading ingredients] The course is an example and may be subject to change.
・Sendai Beef A5 Rank No. 12 Female Cow Fillet
・Kyoto Nanatani Duck
・French Pigeon
・Honshu Deer, Hyogo
・Yamaguchi Sweet Snapper
・Hokkaido Royal Mangalica Pork
・French Caviar
・French Bigorre Pork
・French Foie Gras
・TOKYO X
We can accommodate other requests.
*The ingredients on the menu may change depending on the stock. Thank you for your understanding.
■Option Menu
Children's Plate 3,000 yen (3,300 yen including tax)
Toast (Champagne bottle) We will suggest a drink according to your request. From 6,000 yen (From 6,600 yen including tax)
Upgrade ingredients (per person): 1,500 yen (1,650 yen including tax)
Add fish dish: 2,000 yen (2,200 yen including tax)
Dishware rental (per plate): 800 yen (880 yen including tax)
*Dishware rental option can be ordered one plate at a time.
If you would like to use dishes that you have at home, please contact us for more details.
Course 'LUXURY' 25,000 yen (for 2 to 4 people)
We will provide you with the finest ingredients that you can only taste in a restaurant.
It is truly a private restaurant.
We will become your personal chef in your home and promise to make your meal a smile-filled event.
Please let us know if there are any ingredients you would like us to include.
*If you have any concerns,
you can make a reservation and proceed after consulting with us.
[Example of ingredient upgrade] The course is an example and may be subject to change.
・Sendai beef A5 rank 12th female cow fillet
・Kyoto Nanatani duck
・French pigeon (young pigeon)
・Honshu deer, Hyogo
・Yamaguchi tilefish
・Hokkaido Royal Mangalica pork
・French caviar
・French Bigorre pork
・French foie gras
・TOKYO X
We can also accommodate other requests.
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- For parties of 8 or more, an additional assistant fee may be charged to ensure smooth service.
- Children's courses and children's pasta are available.
- Allergy-friendly.
- Please contact us if you have any concerns.
* The ingredients in the menu may change depending on the ingredients we have in stock. Thank you for your understanding.
■ Optional menu
Children's plate 3,000 yen (3,300 yen including tax)
Toasting drink (bottle of champagne) We will suggest a drink according to your request. From 6,000 yen (From 6,600 yen including tax)
Upgrade ingredients (per person): 1,500 yen (1,650 yen including tax)
Add fish dish: 2,000 yen (2,200 yen including tax)
Dishware rental (per plate): 800 yen (880 yen including tax)
*Dishware rental option can be ordered one plate at a time.
If you would like to use dishes that you have at home, please contact us for more details.
Course 'Spécialité' 40,000 yen (for 2 or more people)
A course that will satisfy all your desires
Please contact us first.
■Course details (The course is an example and may be subject to change)
Caviar and blini
Marbled horse meat and caviar canapes
White asparagus and raw whitebait with Italian meringue accents
French foie gras sauteed with truffle sauce
Sweet sea bream and blue lobster from Hagi City, Yamaguchi Prefecture with bouillabaisse sauce
Sendai beef A5 rank No. 12, female cow fillet with 2-year aged potatoes and morel mushroom sauce
Natural yeast bread
Dessert
■Optional menu
Children's plate 3,000 yen (3,300 yen including tax)
Toast (bottle of champagne) We will propose a toast according to your request. From 6,000 yen (From 6,600 yen including tax)
Upgrade ingredients (per person): 1,500 yen (1,650 yen including tax)
Add fish dish: 2,000 yen (2,200 yen including tax)
Dishware rental (per plate): 800 yen (880 yen including tax)
*Dishware rental option can be ordered one plate at a time.
If you would like to use dishes that you have at home, please contact us for more details.
Premium catering: 5,000 yen (for 8 to 150 people)
This is not a typical catering service, but rather a luxurious catering service where the chef will cut the raw ham on the spot and a warm potage. We will cut roasted meat according to your request. You can discuss your requests and requests after you have made a request. (You can cancel after that.) Please use it for a wide range of purposes, such as stand-up parties at home or in a party space, or corporate social gatherings. [Menu example] (The menu is an example and may be subject to change.) Raw raw ham, freshly cut. Pinchos. Seasonal potage. Horse meat canapes. Pasta. Braised Japanese beef. Roast pork, cut on the spot. We will change the menu according to your requests and wishes. Depending on the number of people, 1 to 4 staff members will accompany you. [Service included] ・Table setting ・Clearance work ・Some cutlery and plates *Drinks are not included. *Tables and other items will not be provided. *Venue fee is not included.
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Toast (champagne bottle) from 6,000 yen
We will make suggestions based on your needs.
Ingredient upgrade (per person) 1,500 yen
Add fish dish: 2,000 yen
Tableware rental (per dish) 800 yen
*The tableware rental option can be ordered one plate at a time.
Please contact us for details, such as if you would like the dishes to be mixed with those you have at home.
As we chat, we will quoted the price based on the total number of dishes.
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
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For schedules beyond this, please contact us directly.